1-First, line a baking sheet with parchment paper and toss together the 1/4 cup pecans, 2 tablespoons pumpkin seeds, 3 tablespoons maple syrup, 1/2 teaspoon cinnamon, and 1/4 teaspoon cayenne. Lay 3 ounces of prosciutto flat on the other side and bake for 10-15 minutes until everything is toasted and crisp, then sprinkle the nuts with sea salt to taste. This step adds that irresistible crunch and spice that makes the salad stand out.

2-Next, in a large bowl, combine 6 cups of arugula or shredded kale with 2 thinly sliced Honeycrisp apples, 1 sliced avocado, and arils from 1 pomegranate for a colorful, fresh base. If you’re using kale, give it a quick massage with a bit of olive oil to soften it up, which is a great tip for beginners.

3-Then, prepare the vinaigrette by mixing 1/3 cup olive oil, 1/4 cup apple cider vinegar, 1 tablespoon creamy Dijon mustard, 1 tablespoon apple butter if you have it, 2 teaspoons fresh thyme, 1 tablespoon fresh sage, 2 teaspoons honey, and salt and pepper to taste in a jar. Shake it well and taste as you go it’s all about getting that sweet-tangy balance just right.

4-Pour the dressing over your salad mix and toss gently to coat everything evenly. Finally, top with the toasted nuts, crispy prosciutto, and 1/2 cup feta cheese before serving immediately. For more ways to enhance your salads, you might enjoy our page on seasonal salad ideas.